Easy Chicken Parmigiana

It’s recipes like these that make me love the grocery store even more. All you need is a few pantry staples, a little imagination, barely any time at all, and you have a meal that looks like you spent all day cooking it. This Chicken Parmigiana is such a hearty dish. The chicken itself surrounded by a sauce of marinara is good in itself, but I always like serving it with some buttered pasta and garlic bread, because there should always be a variety of carbs, amiright? You won’t miss restaurant food once you make this at home. 

Here’s what you need:

1 pound chicken fillets, butterflied

2 eggs

1 cup flour + 1/2 cup

1 cup bread crumbs

1 tsp salt

1 tsp black pepper

1/2 tsp cayenne

1/2 tsp thyme or basil

1/2 tsp garlic powder

1/2 tsp mustard powder

1 jar of marinara sauce

1 cup mozzarella cheese

1 Tblspn chopped fresh basil *

Pat the chicken fillets dry and set them on a tray. In a shallow bowl mix together the bread crumbs, 1 cup flour, and all the seasonings. In a separate shallow bowl add the remaining 1/2 cup flour, and in another bowl whisk the egg. Then it’s just an assembly line. First dredge each fillet in the plain flour, then dip in the egg, then in the bread crumbs mixture and set on the tray for about 10-15 minutes before shallow frying.

I use about 3-4 T oil to fry the fillets, adding more if needed between batches. Fry them till they’re golden brown. Then in a shallow pan with a lid pour in the sauce and let it come to a simmer. Add salt and spices according to your taste, although I usually end up only adding chilli flakes because the Prego marinara I use is delicious! 

Spread the sauce in a baking dish, top off with the chicken fillets, then the mozzarella. Bake under the broiler until the cheese melts. Serve with buttered pasta and a generous side of garlic bread. 

As always, happy cooking! 

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